Turkey Potpie

SUBMITTED BY: Joan Baskin

"A cornmeal crust with a hint of sage and a comforting turkey filling makes this savory potpie a satisfying supper. It's a delicious use for leftover turkey, especially around the holidays."

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PREP TIME	45 Min
COOK TIME	20 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 small onion, chopped
1 celery rib, chopped
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
1 teaspoon rubbed sage
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
3 cups diced cooked turkey
SAGE PASTRY:
1/2 cup all-purpose flour
1/2 cup cornmeal
3/4 teaspoon rubbed sage
1/4 teaspoon salt
1/3 cup cold butter or margarine
2 tablespoons cold water

DIRECTIONS

In a large skillet, saute onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth, milk, sage, lemon juice, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; cook and stir until heated through. Transfer to an ungreased 1-1/2-qt. baking dish; set aside.
In a bowl, combine the flour, cornmeal, sage and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a floured surface, roll pastry to fit top of baking dish; place over filling. Flute edges; cut slits in top. Bake at 425 degrees F for 18-20 minutes or until golden brown.